Low-Carb Brussels Sprouts Casserole

I’m not going to lie; I adore Brussels Sprouts. My favourite way to eat them is a big bowl of new season sprouts, steamed and served with butter and salt. Perfect.

However, I totally understand that not everyone feels that way about these delicious little flavour bombs.

This casserole wraps your sprouts in a gentle blanket of creamy, cheesy goodness and is finished off with crispy, crunchy pancetta pieces. Sounds like the perfect low-carb side for this year's Thanksgiving table!

Keep a container of the crisped up pancetta or bacon in the fridge for sprinkling over eggs, avocados or on salads. Enjoy!

Step-by-step

1. To crisp your pancetta, lay the strips out on an oven rack and cook at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), for 10 minutes until crispy. They will crisp further as they cool, so don’t overcook them.

2. Increase the heat to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).

   

3. In a saucepan, place the cream, cream cheese and season with salt and pepper.

   

4. Heat the ghee in an oven safe skillet and add the Brussels Sprouts and garlic. Sauté until the sprouts are tender but not soft.

   

5. Add the cream mixture and toss to combine. (You may need to add 2 tablespoons of water so that the sprouts can soften without getting too dry.) Add half of the pancetta and stir through the casserole.

6. Bake for a further 15 minutes, until the cheese has browned and the sprouts are softened.

   

7. Remove from the oven and garnish with remaining pancetta and optionally fresh herbs to taste.

8. Store in the fridge, in a covered container, up to four days.

   

Recipe

Low-Carb Brussels Sprouts Casserole

★★★★☆4.5 (15 ratings)

Easy Brussels sprouts casserole baked with cream, Swiss cheese and Italian bacon. A tasty low-carb side packed ...

Hands on

20m

Overall

45m

Servings

6

9.9 g

Net carbs

14.6 g

Protein

26.4 g

Fat

344

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 servings

• 1 kg fresh Brussels sprouts, trimmed and halved (2.2 lbs)
• 2 tbsp ghee or butter (30 ml)
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• ¹/₂ cup grated Swiss cheese such as Gruyere or similar melty cheese (60 g/ 2.1 oz)
• ¹/₂ cup grated cheddar cheese (57 g/ 2 oz)
• ¹/₄ cup cream cheese (60 g/ 2.1 oz)
• 1 garlic clove, minced
• 6 slices of pancetta or bacon, crisped and crumbled (90 g/ 3.2 oz)
• salt and pepper, to taste
• Optional: fresh parsley, to taste

Instructions

1. To crisp your pancetta, lay the strips out on an oven rack and cook at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), for 10 minutes until crispy. They will crisp further as they cool, so don’t overcook them.

2. Increase the heat to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).

3. In a saucepan, place the cream, cream cheese and season with salt and pepper.

4. Heat the ghee in an oven safe skillet and add the Brussels Sprouts and garlic. Sauté until the sprouts are tender but not soft.

5. Add the cream mixture and toss to combine. (You may need to add 2 tablespoons of water so that the sprouts can soften without getting too dry.) Add half of the pancetta and stir through the casserole.

6. Bake for a further 15 minutes, until the cheese has browned and the sprouts are softened.

7. Remove from the oven and garnish with remaining pancetta and optionally fresh herbs to taste.

8. Store in the fridge, in a covered container, up to four days.

Nutrition per serving, about 1 cup

Carbs 12%Protein 17%Fat 71% of calories

Net carbs

9.9 g

Total carbs

16.3 g

Fiber

6.4 g

Sugars

4.6 g

Protein

14.6 g

Fat

26.4 g

Saturated fat

14.8 g

Calories

344 kcal

Sodium

636 mg · 27.6% RDA

Magnesium

48 mg · 11.9% RDA

Potassium

712 mg · 35.6% EMR

Nutrition by ingredient

Per about 1 cup	Net carbs	Protein	Fat	kcal
Brussels sprouts, fresh	8.6 g	5.6 g	0.5 g	72
Ghee	0 g	0 g	5 g	45
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.5 g	0.4 g	7.6 g	73
Cheese, Swiss , Gruyère	0 g	3 g	3.2 g	41
Cheddar cheese	0.3 g	2.2 g	3.1 g	38
Cream cheese, soft (full-fat)	0.3 g	0.7 g	2.8 g	25
Garlic, fresh	0.2 g	0 g	0 g	1
Pancetta (Italian bacon)	0 g	2.7 g	4.2 g	49
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	9.9 g	14.6 g	26.4 g	344

Serving size about 1 cup

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free